Seared sea bass with tomato confit and red onion and bacon vinaigrette

Name: Seared sea bass with tomato confit and red onion and bacon vinaigrette
Prep time: 15 min
Total time: 95 min
Yield: 4
Ingredients: For the tomato confit:; 50g brown sugar; 50ml red wine vinegar; 400g tin tomatoes; 1 bay leaf; For the red onion and bacon vinaigrette:; 2 shallots (sliced); 200g cured bacon (diced); A little olive oil; 25g brown sugar; 1 tablespoon balsamic vinegar; 75ml port; 1 red onion (diced); For the sea bass:; 4 fillets of sea bass (scaled and pinboned); Sunflower oil; Salt and cracked white pepper; Juice of 1⁄2 lemon

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Ingredients

For the tomato confit:
50g brown sugar
50ml red wine vinegar
400g tin tomatoes
1 bay leaf
For the red onion and bacon vinaigrette:
2 shallots (sliced)
200g cured bacon (diced)
A little olive oil
25g brown sugar
1 tablespoon balsamic vinegar
75ml port
1 red onion (diced)
For the sea bass:
4 fillets of sea bass (scaled and pinboned)
Sunflower oil
Salt and cracked white pepper
Juice of 1⁄2 lemon

Instructions

For the tomato confit:
Place all the ingredients in a heavy-based saucepan and cook over a very low heat for 1 hour or until most of the liquid has evaporated.
Remove the bay leaf. Season and allow to cool.
For the red onion and bacon vinaigrette:
Sauté the shallot and bacon in a little olive oil until the bacon is lightly browned.
Add the sugar, vinegar and port. Cook briskly until reduced by half.
Add the red onion and season.
For the sea bass:
Trim the sea bass and divide into portions of about 80g each.
Heat the frying pan and coat in sunflower oil.
Season both sides of the fish with salt and cracked white pepper.
Place carefully in the pan, skin side down.
When the skin is crisp, turn the fish over and lower the heat if necessary.